Easiest fall-off-the-bone pork baby-back rib prep ever.

Place 2-6 rib racks on foil-lined baking sheet with at least a small lip.

Pour a cup of BBQ sauce on the ribs.

Optional: pour additional 1/4 cup of Worcestershire sauce on ribs.

Cover ribs with another sheet of foil and seal edges with the lower sheet.

Bake on middle rack of 250 degree (F) oven for 2 hours 30 minutes.

Optional: after removing ribs from oven place meat-side up on charcoal grill (small amount of low-heat embers), baste with additional BBQ sauce, then close lid for 5 minutes.

No pics of this one yet, as ribs were reduced to bones within minutes.

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I like wandering through the grocer and being inspired by...

what's on sale.

Particularly the "going bad" clearance sales, if it's something I can fix for dinner that night.

Yesterday my browsing was rewarded with 8oz of fresh mushrooms for $1 (down from $2), two Moroccan artisan olive loafs $1.50 each (down from $4.50), grated Romano cheese 5oz. $2.19 (down from $5) and a pound of fresh strawberries for $1.50 (down from $4).

I already had rice at home and a pan full of sausage grease from the morning, so I used some garlic, onion, spices, the mushrooms and Romano to turn that into a Risotto after lots of stirring and adding just enough liquid to keep the rice barely covered (minus the white wine that the Wife doesn't care for.)

Carved the olive loaf tops in a "v" trench, removed the top, added cooked chicken breast slices, and filled the trench with my sort-of Risotto, and baked them to crisp for a few minutes before serving.

The strawberries for dessert were cut and soaked in the tiniest bit of Balsamic Vinegar and sugar.

Risotto1

ChickenNestOliveLoaf

StuffedOliveLoaf1

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Last night I got down with Tilapia fillets.

The wife was headed out of town for a few days, so I wanted a good send-off dinner.

First step, thaw frozen Tilapia (purchased in a bulk bag but in individual packets.)

Preheat oven to 425 F.

Dredge fillets in a mix of seasoned bread crumbs (I used crushed bits of unused Thanksgiving stuffing mix), and grated Parmesan cheese until well coated.

Sprinkle dried cayenne powder, black pepper, rosemary, and Italian seasonings on top of each.

Bake for twelve minutes on a buttered, foil-lined cookie sheet.

Remove and drizzle lime juice on fillets before serving.

The coating, aside from adding flavor, will protect the fillets from scorching or drying out, keeping them moist and steamy.

I leaned just a tad heavy on the cayenne, hence the moniker, "Fire Fish" for this dish.

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I will endeavor to begin sharing my yum-yum discoveries with you.

Today we will review an appetizer, or cocktail finger-food.

This is going to be easy.

What you will need to do this:

Toothpicks.
Round, flat, or square won't matter.  I used flat, because that's what I found in a drawer.

Turkey bacon or any precooked deli sliced meat of your choice.
I mention turkey bacon by name, because it's what I used.  I wouldn't recommend traditional pork bacon.  First off, it's raw out of the package, whereas turkey bacon or deli ham is not.  Hey now, you say, wait a second, what If'n I cook it up m'self there buddy, what do you think of that, huh?  I would then say back to you, that attempting to roll crisply cooked fried bacon is infinitely more fun than pushing a length of cooked spaghetti up a cat's nose, and your welcome to try it anytime, but neither one of those things is going to be as productive as just following my directions.

Sour cream.
You won't need much for this, but I'll include how to use up what's left before it has a chance to turn.

Green onions.
Okay, so, they're always optional, but I used them when I created this, so I'm calling them out.

Cooked white meat chicken portion, seperated.
I didn't include this ingredient, but kind of wished later that I had, so I'm openly repenting here.
Breast or tenderloin won't matter, and you won't need much or maybe you will, depending on how many of these you want to prepare.  This is not a comment on how much you consume.  Unlike my experience at the McDonald's drive through.  All I said was that I wanted 5 double cheeseburgers.  Hey, the wife and kids were with me.  2 for me, 2 for her, and one for the eldest daughter.  The youngest is still on rice cereal and formula.  Not that I'm self-consciously explaining myself to you.  What if I did want all 5 to myself?  What business is it of yours? 
So anyway, they say, "FIVE?" like it's the most unbelievable request they've ever heard. 
Yes, five double cheeseburgers! 
Damn. 
I mean, how do they know I wasn't on a food run for people at the office? 
Or that there might be OTHER people in the car with me. 
Seriously,  5 double cheeseburgers simply cannot be the largest order they've ever seen. 
Reasons supporting my assumption:  I'm in the midwest.  People here are LARGE.

Anyway.

Cheese.
Any kind you desire.  I used mozzarella, for no particular reason than I had a package that was already open.

Directions.

Lay out a piece of meat.  Spread a layer of sour cream on top.  Sprinkle on green onions, chicken, and cheese.
Roll the meat up and pierce diagonally with a toothpick to hold shape.  If using a thin strip, like turkey bacon, roll on a diagonal to produce a thin cigar shape, instead of a thick sticky bun shape.  Repeat as many times as desired.
Microwave for one minute or bake in an oven pan at 350 for 10 minutes.  Let cool, remove toothpicks, and enjoy.

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